2 hr 0 min
2 hr 0 min
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Maqluba symbolizes this idea of oneness, as it’s a traditional dish served throughout the Levant, enjoyed by the people of the Lebanese, Iraqi, Jordanian, Syrian, Palestinian, and Israeli cultures. As a Jew, I’m well too familiar with the strained relationships between us and others in the Middle East. To my Muslim, Arab, and Palestinian brothers and sisters, I want nothing other than to make peace with you, and I know there are so many others who feel this way on both sides, but sadly, this isn’t the part of the story that is often portrayed. All of us on both sides are hurting, and the way we’ve been treating each other is a losing battle for everybody. How do we create peace with one another is not an easy question to answer, but at the end of the day, we, the people, have so much more power than we believe. I think it starts with healing our relationships on a personal level with one another and seeing each other as fellow human beings first before anything. See, you and I are not so different–our cultures and values originate from the same land. I don’t see you as the enemy, but as the biggest lesson there is to learn: compassion and love. Healing together is going to be a lot easier said than done, but to me, it’s worth putting the energy into. I hope that one day we can create peace, share big feasts, and dance in the streets together.
Heavy pot
Big pot
Pan
Spotted spoon
Knife
Cutting board
Start by cutting the whole chicken into pieces. You can butcher it or simply cut it into 4 pieces (I like using a whole chicken as part of respecting the animal, but you can definitely buy 4-6 chicken thighs instead).
Soak the rice in water for an hour. Drain and keep aside.
Slice the onions and the garlic as thinly as you can.
In a heavy pot on medium heat, add olive oil. Add the onions and the garlic and cook for 4-5 minutes, stirring constantly.
Add the chicken, spices, and salt. Cook for 8-10 minutes, stirring constantly.
Cover the chicken with water and cook on low heat for about 45 minutes. After 45 minutes of cooking, remove the chicken from the pot and keep the water (broth). We will use it later as water to cook the Maqluba.
Slice the carrots, zucchini, potatoes, and eggplant into 1-inch-thick pieces.
Separate the cauliflower into small to medium-sized pieces.
In a deep pan, heat up the neutral oil.
Fry each veggie separately until lightly golden. Set aside on a paper towel in between batches to get rid of excess of oil.
Slice the tomatoes into 1/2 inch thickness slices.
In a pot arrange the ingredients in the following order, creating layer after layer: start by placing tomato slice in the bottom of the pot, cover the whole bottom. Add a layer of stuffed grape leaves. Add a layer of each veggie separately. Add a layer of chicken. Add a layer of rice.
Cover the pot with the broth you cooked the chicken in.
Bring to boil, then reduce the heat, cover with a lid, and cook for 40 min.
Close the heat and let the pot sit for 20-25 minutes before flipping it upside down.
Get a big plate and place it on top of the pot. Carefully, holding the handles and plate simultaneously, flip the pot over. Slowly remove the pot.
Here you got your Maqluba. So much fun.
YASSS!
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